Smooth Cauliflower Soup with Coriander

This no-cream “cream soup” is equally delicious hot or chilled.

Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. unsalted butter
  • 1 medium onion, peeled and chopped
  • 2 Tbsp. white wine
  • 2 lbs. cauliflower, cut into bite-sized pieces
  • 2 cups vegetable stock
  • 1 tsp. salt
  • 1 1⁄4 tsp. ground black pepper
  • 1 tsp. ground coriander
  • 3⁄4 cup whole milk, divided


  • In a large saucepan or soup pot, melt butter over medium-high heat. Add onion and cook until translucent but not brown, about 5 minutes.
  • Add wine and cauliflower and cook for 1 minute to steam out the alcohol. Add stock, salt, pepper, and coriander and bring to a rolling boil.
  • Simmer until cauliflower is very tender, about 15 minutes.
  • Transfer to a blender. Add 1⁄2 cup milk and purée until very smooth, scraping down the sides of the blender vase with a rubber spatula. Be careful during this step, since hot liquids will splash out of the blender if it is not started gradually (you may wish to purée in 2 batches for safety).
  • Transfer soup back to saucepan, stir in remaining milk, and reheat over medium-low heat for 2 minutes.